I feel like a fancy chef, y’all! This recipe is easy and so delicious but it looks like something from a cooking show. At least it did in person – I hope the photos do the tacos justice. It’s a flour tortilla topped with a sweetened carrot slaw, pan-fried tofu, toasted cashews, vegan sriracha mayo, and green onions.

Mmm, sriracha mayo.

I was looking through the Cooking Light website for new recipes and found this one for supercrunch tacos. I followed it pretty closely except for cheating a bit with the carrot slaw. I used a bag of pre-cut julienned carrots, broccoli stalks, and cabbage instead. I also used flour tortillas and skipped heating them. I will do the two damp paper towels in the microwave trick the next time I make this because warm tortillas would make everything nicer.